Cream of Poultry

 Cream of Poultry

A silky, comforting creamy chicken soup made with tender poultry, a smooth velouté base, and delicate herbs. Simple, nourishing, and elegant perfect as a starter or light meal.

Cook Time25 minutes

Total Time minutes

35 minutes

CourseSoup / Starter

Servings4

Ingredients

Soup Base

• 300 g cooked chicken (shredded or diced)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp flour
• 4 cups chicken broth
• 1 cup milk or cream

Seasoning

• ½ tsp black pepper
• ½ tsp thyme
• ¼ tsp nutmeg (optional)
• Salt to taste

Extras (Optional)

• ½ cup mushrooms, sliced
• 1 celery stalk, chopped
• Parsley for garnish

Instructions

Sauté aromatics

• In a pot, melt butter with olive oil.
• Add onion (and celery or mushrooms if using).
• Cook until soft and fragrant.
• Add garlic and stir 30 seconds.

Create the roux

• Add the flour.
• Stir well and cook for 1 minute to remove raw taste.
• Slowly pour in the chicken broth while whisking to avoid lumps.

Add chicken

• Add shredded/diced chicken to the pot.
• Bring to a gentle simmer.

Make it creamy

• Lower heat and add milk or cream.
• Stir until soup thickens and becomes velvety.

Season

• Add salt, pepper, thyme, and nutmeg.
• Simmer 3 4 minutes more.

Serve

• Ladle into bowls and garnish with parsley.
• Serve warm with toasted bread or croutons.

Small Notes :

• For a richer soup, replace milk with full cream.
• For a lighter version, use only broth and skip the cream.
• Blend part of the soup for an extra smooth texture.
• Add a squeeze of lemon for brightness.